This quick and easy malted hot chocolate cake is not only a frugal one, but it’s delicious too. It’s made with drinking chocolate and Horlicks for flavour and includes both free range eggs and organic sunflower oil. The ingredients cost less than £1 and it produces a decent sized 8″ (20cm) round cake.
When I set this month’s We Should Cocoa challenge to make a chocolate cake for £1, I really wasn’t at all sure I would be able to do it. Many of the ingredients I use in baking are organic and thus relatively expensive. The chocolate, butter and eggs required for an 8″ round cake cost more than this alone. I knew I was going to have to compromise, but I still wanted it to taste good. Luckily, this malted hot chocolate cake was my second attempt at the challenge, so I knew I could do it.
I went off to our local co-op and costed up some possible ingredients. There was no doubt about it, the butter would have to go. As for the chocolate, I had a cunning plan! I would use drinking chocolate with just a smidgen of my Green & Black’s cocoa powder to give it some oomph.
I was very lucky to pick up some real free range organic eggs from a farm shop recently that only cost 60p per half dozen – I normally pay twice that amount. I’d also recently bought five large bananas for £1 so figured I might be able to use one of those for added flavour. Then of course there was my dandelion honey that cost very little to make – things were looking up.
The question was, did I make a chocolate cake with eggs and without a banana (I couldn’t manage both) or did I make a vegan chocolate banana cake? Well I did both of course.
Malted Hot Chocolate Cake for £1
- 190g plain flour – 15p
- 100g golden caster sugar – 17p
- 40ml organic sunflower oil – 12p
- 30g drinking chocolate – 17p
- 1 tsp G&B cocoa powder – 3p
- 20g Horlicks – 13p
- 2 x organic eggs – 20p
- 1 tsp baking powder + pinch of rock salt – 2p
- 180 ml water – 0p
Grand Total = 99p
I managed to get both cakes within the £1 budget and felt inordinately pleased with myself for doing so. Both cakes were good, but the banana chocolate vegan honey cake was splendid. It was bigger, had more flavour and a better texture. Actually, it reminded me of a banana version of sticky gingerbread. It was so good in fact, I think it might become my go to banana cake – what a revelation.
CT tasted them both blind and detected the respective Horlicks and banana flavours; he thought that despite the difference in textures, both were chocolatey and tasty. The banana was light and fluffy in his opinion and the malted cake was firmer and CT reckoned redolent of childhood birthday party chocolate cakes.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this recipe for malted hot chocolate cake, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Of the two cakes I made, my entry to the #WeShouldCocoa £1 Chocolate Cake challenge is the Banana Chocolate Vegan Honey Cake. I’m really quite excited to see what others have come up with.
This malted hot chocolate cake also goes to Credit Crunch Munch which is being guest hosted by Gingey Bites. I’m not sure the credit for a chocolate cake can be crunched much more than this.
Vanesther of Banger’s & Mash participated in the Live Below the Line Challenge, so has come up with Cheap and Cheerful for this month’s Family Foodies event. My cakes fit the bill perfectly. This event is co-hosted by Lou over at Eat Your Veg.
Made from scratch and made with love, I am also submitting these cakes to Javelin Warrior’s Made with Love Mondays.
Both of these cakes only took 20 minutes to knock up, but as the banana and honey cake has a nice sticky texture, I reckon it is the more dessert like of the two. Served warm with some custard or cold with clotted cream, it would be even more delicious. Normally hosted by Sarah of Maison Cupcake, Dead Easy Desserts is being guest hosted this month by Tina of The Spicy Pear.
Malted Hot Chocolate Cake – The Recipe
Malted Hot Chocolate Cake
- 190 g plain flour
- 30 g drinking chocolate
- 20 g Horlicks
- 1 tsp cocoa powder
- 1 level tsp baking powder
- 1 pinch rock or sea salt
- 100 g golden caster sugar
- 40 ml sunflower oil
- 2 eggs
- 180 ml water
- Sift the dry ingredients into a bowl and stir in the sugar.
- Beat the eggs with the oil and water.
- Make a well in the centre of the dry ingredients and slowly add the liquid stirring gently as you go until all is just mixed.
- Pour batter into a prepared 20cm (8″) cake tin or mould and bake in a pre-heated oven at 180℃ (160℃ fan, 350℉, Gas 4) for about 40 minutes or until a skewer inserted into the middle comes out clean.
- Leave to cool for a few minutes, then turn out onto a wire rack to cool completely.